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Chilled Noodle Salad with Ginger Wasabi Dressing


  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 4 1x
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Ingredients

Noodle Salad

  • 1340 g pkg spaghettini
  • 2 cups snow peas (thinly sliced diagonally)
  • 1 cup shelled edamame
  • 1 small cucumber (sliced diagonally)
  • 2 cups napa cabbage (finely shredded)
  • 1 cup red pepper (cut into matchsticks)
  • 3 green onions (thinly sliced)
  • 1 ripe avocado (sliced)
  • 1/4 cup cilantro leaves
  • 2 tbsp black sesame seeds

Ginger-Wasabi Dressing

  • 1/4 cup seasoned rice vinegar
  • 3 tbsp canola oil
  • 2 tbsp soy sauce
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tsp brown sugar
  • 2 tsp sesame oil
  • 1 tsp grated fresh ginger
  • wasabi to taste

Instructions

Making the noodle salad:

  1. Cook pasta according to package directions, then drain well. Rinse under cold water until well chilled. Transfer to large bowl and set aside.
  2. In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled, then set aside.
  3. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds, then cut the cucumber into julienne strips.

Making the Ginger-Wasabi Dressing:

  1. Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.

Putting the salad together:

  1. Add the cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles then toss with enough dressing to coat.
  2. Garnish with cilantro leaves and black sesame seeds.

Notes

Tip: If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.